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Radicchio Salad with Roasted Fennel and Pears

6 Servings

35 minutes

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A salad of fresh pears, fennel and walnuts was the starting point for this autumnal mix of sweet, salty and bitter notes. We roast fresh fennel and Bosc pears under the broiler to soften them and concentrate their flavors before combining them with ribbons of radicchio, toasted walnuts and cheese. Shaved Parmesan or crumbled Gorgonzola both work beautifully in the salad, so use whichever you prefer.




Don’t use pears that are ripened to the point of custardy softness. They still should have some crunch or roasting may make them mushy. Don’t peel the pears. Their skins add a burnished russet hue to the salad and also help keep the pieces intact. Finally, don’t forget to drizzle the flavorful juices accumulated on the baking sheet over the just-assembled salad.

35 minutes



Diana L.

I made this last night. My family did not like the salad because of radicchio as its bitter. Alot of effort to make this and it was not good.